抹茶紅豆冰皮月餅| Matcha & Red Bean Snow Skin Mooncakes

咁多款月餅之中，我覺得最簡單、新手都零難度嘅，一定係 #冰皮月餅。

買到日式紅豆蓉，簡單地整咗紅豆抹茶冰皮月餅。

柔軟Q彈嘅冰皮，包住濃香抹茶同香甜紅豆餡，配一杯熱茶。係中秋節同朋友家人分享嘅小確幸

想紅豆蓉冇咁黏手可先放入冰箱冷藏一陣，包嘅時候手沾少許水。

Every year this time, I’ll make mooncakes and host some mooncake workshop. 

For me, it’s not just about preserving and cherished our traditions, it’s also about giving them a fresh, modern twist that reflects my creativity and love. There is something truly special about handmade food; it carries so much joy, warmth, and love into every bite. 

If you’re a beginner or feel like baking isn't your stuff, don't let it stop you making mooncake! Snowy Mooncakes are absolutely the best one to start, they’re easy to make, no oven require. 

As a matcha lover, meet the Matcha Red Bean Mooncake . The subtle bitterness of fine Uji matcha paired with sweet, velvety adzuki red bean paste creates a perfectly balanced, earthy bite.

Ready to make your own this year? 

材料： 約 10 個

日式紅豆蓉 250 g

抹茶粉 ½ 茶匙

糯米粉 10 克 （作手粉用）

冰皮：

糯米粉 40克

粘米粉 40克

澄麵粉 20克

砂糖 40克

水 125克

椰奶 25克

菜油 8克

做法：

1. 將冰皮材料（除抹茶粉外）倒住大碗中拌勻至沒有粉粒。

2. 粉漿過籂, 倒入盤中，蓋上錫紙

3. 選擇「蒸氣」模式 100’C 蒸 15-20分至全熟 （**用筷子插入取出不沾粉漿便可）。

4. 取出待涼後加入綠茶粉將月餅搓揉至光滑。

5. 用保鮮紙包好，放入雪櫃冷藏1 小時。

6. 將糯米粉放入盤子 ，選擇上下火模式，120 度 10 分鐘將糯米粉烘熟成手粉 ，

7. 紅豆蓉分成25克，搓圓備用。

8. 冷藏後的冰皮分成 25g，搓圓壓扁

 

9. 放入紅豆餡，收口搓圓。

10. 在月餅模內掃少許熟糯米粉，放入月餅，輕壓成型

11. 放入雪櫃雪2小時後享用。

* 密封放雪櫃保存 3 日內食用最佳。

* 紅豆蓉可於亞洲超市或烘培店有售

* 餡料可以換成芝麻、綠豆蓉、奶黃等口味。

* 冰皮月餅可存放雪櫃（1- 3’C） 3日，或存放冰箱格（- 10’C）（可放 1 -2個月），享用前 3-4 小時放回下格解凍。

Ingredients (10 pc) 

Filling:

Red bean paste 250g

Matcha powder  ½ tsp

Glutinous rice flour  10g (for dusting)

Snow Skin:

Glutinous rice flour  40g

Rice flour  40g

Wheat starch  20g

Sugar  40g

Water  125g

Coconut milk – 25g

Vegetable oil – 8g

Instructions

1. In a large bowl, combine all snow skin ingredients (except matcha powder). Mix until smooth and lump-free.
2. Strain the mixture 
3. Pour into a shallow dish, cover with foil.
4. Select [Steam Mode] 100°C for 15–20 minutes until fully cooked (Tip: insert a chopstick—if it comes out clean, it’s cooked).
5. Let the dough cool down, add the matcha powder and knead until the dough is smooth.
6. Wrap in cling film and refrigerate for 1 hour.
7. Put 10g of glutinous rice flour in an oven at 120°C for 10 minutes for dusting.
8. Divide red bean paste into 25g portions, roll into balls.
9. Divide chilled snow skin dough into 25g portions, roll into balls, and flatten into discs.
10. Place a red bean paste ball in each disc and wrap
11. Lightly dust mooncake mould with cooked glutinous rice flour, place mooncake inside, and press gently to shape.
12. Rrefrigerate for 2 hours for better texture.

Storage Tips

Store in an airtight container in the fridge for up to 3 days for best texture.

• Red bean paste is available in asian groceries or bakery shops.
• Fillings can be swapped for black sesame, mung bean paste, custard, etc.
• Can be stored in the fridge (1–3°C) for 3 days or freezer (-10°C) for 1–2 months. Thaw in the fridge for for 3–4 hours before serving.